Methods in Biofermentations

Catalog description

The overall goal of this course is to enable students to plan and execute fermentation processes approaching industrial scale. Students will get hands-on experience setting up and monitoring fermenters, as well as conducting practical experiments that include: 1) the effects of medium components on cell density, mixing, aeration and oxygen mass transfer in fermentation systems 2) analysis and control of key parameters for product optimization and 3) computer control of fermentation processes. In addition, the student will learn to prepare and complete documentation to support project goals that will meet GLP (good laboratory practice) standards, take proper laboratory notes on all procedures which are carried out in the laboratory, and present results to a group orally. The laboratory work will be supported by presentations and discussions on the fundamentals of microbial culture, aseptic techniques, kinetics of fermentation, recombinant microorganisms, scale-up strategies, downstream processing, economic considerations, regulatory aspects and cGMP (current good manufacturing practices).